Welcome to the Culinary Institute of America
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    CIA Texas Degree Programs

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    Lone Star Learning

    The CIA campus in San Antonio welcomes aspiring chefs and culinary leaders who have dedicated themselves to Latin cuisine. Our associate degree programs follow the same in-depth curriculum found at our main campus in Hyde Park, NY. With so many course offerings, we’re sure we have the right program for you. Get more information about our programs or to start your application today—it’s fast and easy!

  • CIA Texas Degree Programs

  • CIA Online Degree Programs

  • Looking for More Options?

    Our New York campus offers bachelor’s degrees in Applied Food Studies, Culinary Science, Food Business Management, and Hospitality Management.

  • At the CIA in Texas, you will:

    • Immerse yourself in the world of food, which includes working in a kitchen featuring indoor and outdoor cooking stations.
    • Learn from chefs and professors with outstanding industry and education credentials.
    • Explore the historic Pearl complex, site of a 19th-century brewery that’s been restored and transformed into a cultural and culinary arts center.
    • Engage in hands-on learning in our professional kitchens and bakeshops as well as in our award-winning campus restaurants (all CIA restaurants are public-facing, fully operational retail dining establishments that serve more than 333,000 customers annually).
    • Share ideas with classmates and cultivate your culinary expertise.

  • Change the World Through Food, Get CIA's whitepaper

  • Learn about CIA's El Sueno Culinary Scholarship in San Antonio, Texas

  • Contact Us

    Admissions Office
    312 Pearl Parkway, Building 2, Suite 2102
    San Antonio, TX 78215
    Phone: 1-800-CULINARY
    Alt. Phone: 210-554-6453
    Fax: 845-451-1068
    admissions@culinary.edu
    Admissions Events Calendar
    Contact an Admissions Counselor
  • “Almost every profession has an outstanding training ground. The military has West Point, music has Juilliard, and the culinary arts has the Institute.”
    — Craig Claiborne, Celebrated Author and Food Critic, The New York Times